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Machaca o Carne Seca
(Mexican-style Jerky)

A favorite in Sonora, Mexico, and southern Arizona (south of the Gila River).


  • 4 cups Shredded Beef
  • Juice of 1 Mexican lime
  • 2 tablespoons garlic puree
  • 1/4 cup olive or vegetable oil
  • 1/3 cup onion, minced
  • 1/2 cup green chile, seeded and chopped
  • 1 tomato, chopped
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2 tablespoons garlic puree


  1. Prepare garlic puree by blending 16 cloves of peeled garlic in just under 1 cup of water.
  2. To "dry" the meat, toss it with the lime juice and 2 tablespoons garlic puree, place it on a cookie sheet, and bake it for 15 minutes, stirring occasionally. The meat should be quite dry and beginning to stiffen. If not, continue baking a few more minutes. The meat can be prepared to this point and then refrigerated, if desired.
  3. To prepare the filling, heat a large skillet over moderate heat. Add the oil, then the onion, and sauté it until it is just soft but not browned, 2 to 3 minutes. Add the green chile, tomato, dried meat, salt, pepper and 2 tablespoons garlic puree and cook, stirring often, for 3 to 5 minutes.

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